Pumpkin Crumble Muffins

Nothing says autumn like pumpkin spice. These Pumpkin Crumble muffins are soft, fluffy and flavoured with our favourite fall spices: cinnamon, nutmeg and ginger. The crumb topping is the best part of these muffins, so don’t skip it!!

Looking for more pumpkin recipes? Check out my Pumpkin Spice Bundt Cake or Pumpkin Walnut Bread.


  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 1 1/2 cups pumpkin puree
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature
  • 1/4 cup buttermilk (or plain Greek yoghurt–low fat is fine)

Crumb topping:

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 cup butter, melted


  1. Preheat oven to 425F and line a muffin tin with paper liners.
  2. In large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
  3. In a separate bowl, mix together the oil, sugar, pumpkin, vanilla, eggs and buttermilk.
  4. Add the dry ingredients to the wet ingredients and stir until fully combined.
  5. Divide batter evenly into prepared muffin tin. I like to use a large ice cream scoop for this.
  6. Next, make the crumb topping: in a small bowl, use a fork or your fingers to combine all the crumb ingredients together. The mixture should have the consistency of wet sand and form clumps when pinched together. Sprinkle the topping evenly over the muffins.
  7. Bake at 425F for five minutes. Reduce heat to 350F and bake for an additional 20-25 minutes, until a toothpick inserted in centre of muffin comes out clean.
  8. Cool muffins on a wire rack.

*Yield: 12 large muffins

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